The lady ducks have declared winter vacation, and we’re quick to follow suit. They take a break from laying eggs for the winter, while we work on planning for the season to come. We love our farm, love being here and don’t really need to go anywhere exotic, not for a while at least.
After our intense Fall Poultry Harvesting and a lovely Thanksgiving Dinner with family, it’s the time of year when we settle into winter mode. It’s a break from the hard work of a successful and busy season, although there are always year round chores. We so enjoy having this time of year to work on writing projects, get into big cooking experiments, spread out the seed catalogs and plan for our upcoming CSA season. Of course we savor the rest and the free time to read novels too! We’ll be taking cross country skis and walks around the perimeter of the farm, dreaming of years from now and how we might be utilizing and interacting with different parts of our land.
On Dec 14th Saturday from 11-3, we’ll be selling our delicious homemade apple syrup and honey applesauce, unique honey spice pickled beets, pickled peppers, green hot sauce, homemade Sriracha and Sauerkraut, pickled green beans, and heirloom tomato sauce at the Lake Country Land School’s Holiday Fair. The “Land School” is a beautiful rural farm-based campus of the Minneapolis Montessori School. The junior high students will be there selling their handmade crafts and goods, experimenting with their entrepreneurial side. Everything there will be local & good to support with your purchase, plus great to give as gifts! Come early for first pick and the best selection. We appreciate your purchases as they will help us get through the long winter!
The Land School is located at:
N13183 30th St. Glenwood City, WI 54013
Beware of using GPS and some mapping sites! The best directions can be found at www.lakecountryschool.org. Or, call us at the Land School: 715-265-7770.
Winter means finishing up some projects, and we finally got around the using up the last of our apple cache. About 150lbs worth! Most of the apples were simmered until soft, strained and then the resulting juice was simmered down with honey to concentrate it. Super delicious on french toast! The warm apple pulp went to our very happy piggies. The rest of the apples were chopped up to ferment into a delightful apple vinegar.
We just made our first batch of goose confit. Look at how fabulously fatty our goslings are! To prepare confit, you sear the legs in a hot pan, slow cook them in flavored goose fat, and then place in a jar with more fat to cover. Refrigerate and confit will keep for months. We have 2 beautiful whole geese left for your Christmas feast, $8/lb, approx 8 lbs each. On farm pickup required.
We hope to see you on the 14th!